Lately, I’ve been on a berry kick! Blackberry Sorbet, Mixed Berry Jam, Strawberry Salad, Blueberry smoothies, Raspberry scones and now, this super versatile recipe for an amazingly delicious Triple Berry Sauce.
It started as a berry sauce to pour over cheesecake. Since then, it’s been mixed into cream cheese and spread over english muffins. My youngest used it as syrup on his waffles. There are even rumors of it being spooned over a bowl of vanilla bean ice-cream. No proof. Just rumors.
This is an ideal sauce for a wide variety of things. Not only is it versatile, it’s easy! Especially when you have leftover berries. The result is a thick berry sauce you can use as a glaze for pork chops, as a filling for berry pie or even just to sweeten your oatmeal in the morning. If you like a thinner sauce, simply cut the amount of cornstarch and water in half. See, easy! It’s also ridiculously delicious. You can even eat it with a spoon…
Oops! All gone! Guess you’d better make your own.
Triple Berry Sauce
1 cup water
1 cup sugar
3 cups mixed berries (I used 1 cup each of blueberries, strawberries and raspberries)
2 TBLS cornstarch
1 1/2 TBLS water
In a medium saucepan, combine 1 cup water and sugar.
Bring to a slow boil and boil for five minutes, stirring frequently.
Add berries to syrup, reduce heat and simmer another five minutes.
In a small bowl, stir together the cornstarch with the remaining 1 1/2 TBLS water.
Slowly stir the cornstarch into the berry syrup.
Return mixture to a boil and cook until thickened, 2-4 minutes.